Western Range Sandwiches Recipe

Western Range Sandwiches Recipe photo by Taste of Home

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I found this recipe in a cookbook left to me by my mother. Over the past 20 years, it's been a big hit with my family, especially with those who love kidney beans. Using English muffins instead of hamburger buns is a nice change. - Mauvereen Cannady, Portage, Wisconsin

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Western Range Sandwiches Recipe

Prep: 15 min. Cook: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

4 bacon strips, diced
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1/2 cup chopped green pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
6 English muffins, split and toasted

Directions

In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons of drippings. Cook beef, onion and green pepper in drippings until meat is no longer pink. Add beans, tomato sauce, chili powder, salt, pepper and bacon.
Bring to a boil. Reduce heat; add cheese. Cook and stir over low heat until cheese is melted. Spoon onto English muffin halves. Yield: 6 servings.

Originally published as Western Range Sandwiches in Taste of Home Ground Beef Cookbook , p105